Instructions

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1. Prepare the Flour Mix:
- Blend 250g of organic wholemeal bread flour with 250g of organic white bread flour.
- Store the mixture in an airtight container for future feedings.

2. Storing Your Starter:
- If you bake bread once or twice a week, store your starter in the fridge when not in use.
- Avoid using jars that have previously contained vinegar-based foods like chutneys.
   

3. Feeding Schedule:
- Feed your starter twice daily, 12 hours apart (morning and evening).
- When you’re ready to bake, remove the starter from the fridge and give it two feedings before making the dough.

 

4. Feeding Ratios:

- Wet a spoon and take 3g of your starter.
- Add 30g of the flour mix and 24g of room temperature water and mix well.

- Place the remaining starter (known as “discard”) in the fridge. The discard can be saved and used for recipes like crackers or pancakes.

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5. Making Bread:

- When you’re ready to make bread take 4g of starter, add 40g of flour mix, and 32g of water.
- Stir well and allow it to double in size. You can mark the jar with an elastic band to track the starter’s growth.
- If the starter is not rising well you can feed it again before using it in your dough.